DALMA- THE AUTHENTIC CUISINE OF ODISHA

Dalma, an authentic cuisine of Odisha is a wonderful gift by Bheema (Pandavas), year- old innovation of Savara (non-Aryan tribe of ancient odisha) or may be introduced as a dish which became absolute love of every odia by temples across the state.

Traditionally, Dalma was made from boiled channa dals and tribal vegetables but over the years, the recipe that followed in odia homes has been changed a lot. Now-a-days it includes different vegetables, dals and specially potatoes which is not used in temple/bhog dalmas. It is a very simple and hassle free recipe with earthy aroma and a great lunch when served with hot, steamed rice and a spoonful of desi ghee.

INGREDIENTS:

• 1 cup Toor dal

• 1/2 cup Moong dal

• 1/4th cup of brown channa

• 2 inches of ginger

• Black pepper, freshly grounded

• 1 tsp. Turmeric powder

• water (about 3 large cup)

• Salt to taste

Vegetables:

• 20 gm Pumpkin, cut into cubes

• 1 medium sized Taro/aalukee

• 10 gm, yam

• 1/2 of a large brinjal, cut into cubes

• 1/2 of a large raw banana, cut into cubes

• 2 large Potatoes, cut into big pieces

• 1/4th cup Shredded coconut

Tempering:

• 2 tbsp. Ghee

• 1 pinch of Hing

• 1 tbsp. Cumin seeds

• 2-3 Dried red chillies

Seasoning:

Freshly roasted and grounded cumin and dried red chilli powder

INSTRUCTION:

• Heat a pressure cooker. Add 1 tbsp. of desi ghee.

• Add cumin seeds, hing, dried red chiilies and ginger. Saute till it gets aromatic.

• Add all the vegetables, Saute for 2 mins.

• Add dal, mix.

• Add water, turmeric powder, freshly grounded pepper powder and shredded coconut.

• Close the lid and cook for 2-3 whistles on medium-high flame.

• Prepare a tempering of ghee,cumin seeds and dried chilli and add on top of boiled vegetables and dal.

• Seasoned with roasted cumin and dried red chilli powder.(2 tbsp. or as per your taste).

• Serve hot with steamed rice and a spoonful of desi ghee.

It also goes well with khichdi, roti and parathas.

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